Cozy Cinnamon Spice Wreath Cake Recipe

Introduction

This Cozy Cinnamon Spice Wreath Cake is a delightful treat perfect for chilly afternoons or festive gatherings. Bursting with warm spices and a tender crumb, it’s both comforting and elegant—a true showstopper for any occasion.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¾ cup buttermilk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a bundt or wreath cake pan thoroughly.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
3. Step 3: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
4. Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Step 5: Mix in the sour cream, then gradually add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Step 6: Pour the batter into your prepared pan and smooth the top with a spatula.
7. Step 7: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, try substituting half of the brown sugar with dark brown sugar.
• Enhance the spice profile by adding a pinch of cloves or allspice to the dry ingredients.
• Frost with a cinnamon-spiced buttercream or drizzle with caramel sauce for an extra festive touch.
• Garnish with sugared cranberries or edible holly leaves to create a charming holiday centerpiece.
• Use a bundt pan with designs for an impressive presentation without extra effort.

Storage

Store the cake tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Before serving, bring it back to room temperature or gently warm slices in the microwave for about 10 seconds to enjoy the soft texture and warm spices.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to choose one that includes xanthan gum for best results.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, mix ¾ cup milk with 1 tablespoon lemon juice or white vinegar. Let it stand for 5 minutes before using as a substitute.

Cozy Cinnamon Spice Wreath Cake Recipe

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4.8 from 138 reviews

This Cozy Cinnamon Spice Wreath Cake is a moist and flavorful bundt cake infused with warm spices like cinnamon, nutmeg, and ginger, perfect for festive occasions or a comforting treat. The cake is enriched with sour cream and buttermilk for tenderness and finished with optional decorative touches such as cinnamon-spiced buttercream, caramel drizzle, and sugared cranberries for a festive presentation.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt

Wet Ingredients

• ¾ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¾ cup buttermilk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt or wreath cake pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agents.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar until the mixture becomes light and fluffy, which incorporates air for a tender cake texture.
4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure proper integration, then stir in the vanilla extract for additional flavor.
5. Incorporate Sour Cream and Dry Ingredients: Mix in the sour cream until smooth, then gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients, mixing just until combined to keep the cake tender.
6. Pour Batter and Bake: Pour the batter into the greased bundt pan, smoothing the top with a spatula, then bake for 35-40 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully remove it and transfer to a wire rack to cool completely before decorating or serving.

Notes

• Make sure the butter is softened to room temperature for easier creaming with sugar.
• Do not overmix the batter once dry and wet ingredients are combined to avoid a dense cake.
• Use a toothpick test to check doneness to prevent overbaking and drying out the cake.
• For best results, decorate the cake once it is completely cooled to avoid icing melting.
• Optional decorations include cinnamon-spiced buttercream, caramel sauce, edible holly leaves, sugared cranberries, and a dusting of powdered sugar for a festive look.

Keywords: cinnamon spice cake, bundt cake, holiday cake, festive cake, wreath cake, cinnamon cake, moist cake, spice cake recipe, Christmas cake